The Recipes

Pork Posole

This is a good weekend dish, as you need a few hours for the pork to really cook.  Posole is a traditional Mexican soup that generally includes hominy, which you can find in the international section of your market.  Hominy is a type of corn that has been soaked in a solution, resulting in the outer shell coming off.  It kind of looks like inflated corn.  You can find it in both dried and canned forms.  If you get the dried version, you'll need to soak it overnight and cook it like you would any dried bean.

Pork Posole

Ingredients:


- 3/4-1 lb. of pork butt
- 1 dried ancho chile pepper
- 2 garlic cloves, roughly chopped
- 1/2 jalapeno, diced
- 1/2 small yellow onion, diced
- 1 tsp. Mexican oregano
- 1 tsp. cumin seeds, toasted and ground
- 1 tsp. ancho chile powder
- 1 T. garlic powder
- 14.5-oz can of hominy, drained
- 1-2 c. chicken stock
- salt
- pepper
- blended oil
- cilantro, torn for garnish
- 1 radish, sliced for garnish
- lime wedges for garnish

Season the pork with salt and pepper.  Combine the ancho powder, cumin and garlic powder.  Rub it into the skin of the pork.  Let it sit in the refrigerator for at least an hour or overnight.

Toast the dried pepper in a skillet for a few minutes.  Put it in a pot and cover it with chicken stock.  Heat it over medium to low heat until it is soft; approximately 15 minutes.  Remove the stem from the chile, and if you want less heat, the seeds as well.  Once it is cool, transfer the chile to a blender.  Add in the garlic and some of the liquid.  Puree until smooth.

In a large pot, heat 1-2 T. of the oil.  Add the onion and jalapeno, season with salt, and let them cook for 5-6 minutes.  Add the Mexican oregano and hominy.  Stir to combine, then add in 3/4 of the chile puree.  Nestle the pork into the mixture and add a combination of the liquid leftover from the chile pepper and chicken stock.  Let it simmer, partially covered, for 2 hours.  Break apart the pork with two forks.  If easier, remove it to a cutting board before you start to break apart the pork.

Serve the soup in bowls garnished with the cilantro, radish, and lime wedges.